The heart and craft of Floribunda Cider: a family legacy in every sip

Whoever has been drinking or talking about cider with me, knows that my heart has been stolen by few cider producers. One of this is Floribunda, which is a unmissable bottle when doing cider tastings. I've been having lots of fun hiding it in wine blind tastings with sommelier friends, and most of the time, they could think it was a delicate wine for its freshness and fruity and floral bouquet at the nose.

In 2020, I discovered Floribunda and was captivated not just by their exceptional ciders but also by the heart behind the business—their philosophy, sustainability, and family story. Meeting Magdalena Egger and her father Franz during my visit only deepened my admiration. They even hosted me for lunch at their beautiful home, nestled within their apple groves in Salorno, South Tyrol. Surrounded by the same trees that bear the apples for their delicious ciders, it was a delightful experience that solidified my love for their craft.

Floribunda is one of the few artisanal producers in South Tyrol that has devoted years to crafting high-quality organic ciders. Since its beginnings in 2002, when Franz launched their first Gravenstein cider, they’ve expanded their offerings to include a range of innovative options, including co-fermented varieties with quince, elderflower, ginger, and even chili. Every time I go back for a visit Franz comes with a new experiment, last time was chili time but also a co-fermentation with Cornelian Cherry, which was a genius idea to add some tannins to the sip.

Their location in Salorno is ideal for apple cultivation, which the area is best known for. The rich biodiversity surrounding their orchards contributes to the unique terroir that influences their apples. This region, celebrated for producing top-tier apples, has been certified organic since 1994. Floribunda's story is deeply rooted in the Egger-Völser family's journey. Franz’s passion for fermentation began after he experimented with cider at his wedding in 1992, leading to the official release of their first cider a decade later. Magdalena, with her background in agricultural sciences and beverage technology, has infused new energy into the business since officially joining in 2019.

Their apple varieties, such as Topaz, Gold Rush, and Pilot, are chosen for their disease resistance and ability to thrive without synthetic chemicals. The family’s commitment to sustainability extends beyond organic farming; they aim to minimise intervention, ensuring their ciders are fermented with only yeast and enzymes, no added sugar, and zero sulphites. Floribunda’s creativity shines through in their co-fermentations. One standout is their quince cider, a semi-sweet, tart blend that pairs beautifully with cheeses and seafood, thanks to its rich fruit notes. They’ve also experimented with apple and elderflower, apple and mint, and even an apple-chili fusion, pushing the boundaries of traditional cider-making.

The taste of their ciders is truly special. The traditional Floribunda cider is refreshingly dry, showcasing pure apple character, while the rosé cider has a delicate fruitiness with a blush of color. The quince cider offers a beautiful balance of sweetness and acidity, with a light, aromatic finish that complements a variety of foods.

What sets Floribunda apart is the care and innovation they put into every bottle, making each sip an expression of their commitment to quality, sustainability, and family tradition. I can’t recommend their ciders enough—both for the incredible taste and the inspiring story behind every bottle.

Can't wait to go back for a visit and see what new exquisite experiments they crafted.